Paneer Angara, Paneer Angara curry, Paneer curry
Paneer Angara is a special recipe which has an exotic smokey flavour. It is prepared with the help of a coal and smoke cooking helps to enhance its taste. The prepared quantity of curry would be enough for 3 to 4 members of a family.
Ingredients for Paneer Angara
- Tomatoes - 4 (300 grams)
- Green chilli - 2
- Ginger baton - 1 inch
- Dry red chilli - 1
- Cottage cheese - 250 grams
- Green coriander (finely chopped) - 2 to 3 tbsp
- Cottage cheese (grated) - ½ cup
- Oil - 3 to 4 tbsp
- Butter - 1 tbsp
- Salt - 1 tsp
- Coal (piece) - 1
- Cashew - 2 to 3 tbsp
- Capsicum (chopped) - 1
- Cinnamon stick - 1 inch
- Bay leaves - 2
- Cloves - 3
- Green cardamom - 3
- Black pepper - 7
- Dry fenugreek - 1 tbsp
- Asafoetida - ½ pinch
- Cumin seeds - 1.25 tsp
- Coriander powder - 1 tsp
- Red chilli powder - 1 tsp
- Turmeric powder - 1 tsp
How to make Paneer Angara
Take 4 tomatoes and chop them into the larger sized pieces. Take 2 green chillies and chop them. Preheat a wok, add a tablespoon of oil in it and heat it. Add a teaspoon of cumin seeds to it followed by 3 green cardamoms, 2 smaller sized pieces of bay leaves and 7 black peppers.
Saute them and add dry red chilli too. Add the chopped tomatoes, green chillies and ginger baton to it. Add 2 to 3 tablespoons of cashews to it and cook while covering it on low flame. After 10 minutes, grind it for a fine paste.
Preheat a pan, add 2 to 3 tablespoons of oil in it and heat it. Add a ¼ cumin seeds to the heated oil and saute it on low flame. Add a ½ teaspoon of turmeric powder, a teaspoon of coriander powder, a teaspoon of red chilli powder, a tablespoon of dry fenugreek leaves to it on medium flame.
Roast the Masala mixture until oil separates from it, add chopped capsicum to it and roast it along with spices. Take a lump of coal, place it on the stove, add some oil over it and switch on the flame. Let it burn aside and roast the Masala mixture while stirring it.
Add some chopped coriander, some cubes of cottage cheese to it and mix well. Add a ½ cup of grated cottage cheese to it and mix well. Cover and cook the curry for 5 minutes on low flame. After cooking curry, place a mini bowl along with burned coal over the curry.
Spread some asafoetida and oil over the coal. Cover and cook for 10 minutes while switching off the flame. After 10 minutes, remove the mini bowl and mix a tablespoon of butter to it. Add some finely chopped green coriander and mix it well.
Serve it along with Paratha, Chapati, Naan, rice or anything you desire. The prepared quantity of curry is enough for 3 to 4 members of a family.
You can increase or decrease the quantity of red chilli powder according to your taste.
You can make the curry of your desired consistency.
You can skip grated cottage cheese as per your taste.
You can add 2 to 3 tablespoons of cream instead of butter.
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